Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake

Course cake

Ingredients
  

  • 3 Cups Carrots, Shredded
  • 2 1/2 Cups Unbleached Flour
  • 2 1/4 Cups Whole Wheat PastryFlour
  • 1 tsp tsp Ground Cinnamon
  • 1/4 tsp Fresh Ground Nutmeg
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 Sticks Unsalted Butter
  • 1 Cup Packed Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 3 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 Cup Water
  • 1 Cup Chopped Pecans

Instructions
 

  • Use the Large Slicer Shredder attachment (pg 32)to grate the peeled carrots, set aside. In a mediumbowl, sift flours, cinnamon, salt, baking powder,baking soda, and nutmeg. In Bosch mixer, usingthe wire whips, cream softened butter and sugarson Speed 3 until light and fluffy.
  • Add eggs, one at a time, beating well after eachaddition and scraping the bowl with a spatulaas needed. Beat 1 minute after each egg isadded. Add vanilla, water, and carrots. Beat untilwell combined (about 2 minutes).Pulse the “M”switch while adding the flour mixture, followedby the pecans.
  • Divide batter evenly into two greased and floured9” cake pans. Bake at 350ºF for 30 minutes oruntil golden brown and a toothpick inserted intothe centers comes out clean.
  • Let cool in pans on a wire rack for 15 minutes. Runa knife around edges of cake to loosen. Turn outcakes onto rack. Turn right side up, and let coolcompletely before frosting.
Keyword Carrot Cake
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